Raspberry & Blueberry Oatbake


100 g rolled oats
300 ml hot milk
100 g unsalted butter, at room temperature
60 g caster sugar
50ml honey
1 tsp vanilla extract
1 egg, lightly beaten
120g plain flour
1 tsp baking powder
1 punnet blackberries
1 punnet raspberries
Icing sugar for dusting
Preheat oven to 180oC and grease loaf tin.
Place oats into a bowl with hot milk and allow to sit so the oats absorb most of the milk and to cool slightly. In another bowl cream butter and sugar with a wooden spoon until fluffy and light in color.
Stir in honey and vanilla extract. Gradually add egg in portions, mixing after each addition. Sift flour and baking powder together, then fold into the butter mixture. Strain remaining fluid from oats and stir into the butter mixture. Pour combined mixture into a greased loaf tin and top with berries.
Bake for 50-60 minutes, until an inserted skewer comes out clean. Leave to rest in the tin for 10 minutes then turn onto a wire rack. Once cool dust with icing sugar, slice, serve and enjoy!